Say hello to spring and warmer weather with this fresh Pasta with Peas and Ricotta. Creamy ricotta in every bite and a touch of vibrant fresh lemon zest and juice make this the perfect weeknight pasta dish.
– 1 pound penne pasta – Salt for pasta water – 2 cups fresh peas – 1 cup ricotta – 1 lemon zest and juice (I used organic) – Coarse or fine sea salt for sprinkling – Ground black pepper – 3 Tablespoons extra-virgin olive oil divided – 2 tablespoons toasted pine nuts – 1/2 cup finely shredded Parmigiano-Reggiano cheese – 2 Tablespoons Italian parsley chopped (not the stems)
Most important part of recipe… Save some of the pasta cooking water! Be sure not to forget to save some of it. When it’s combined with the ricotta cheese and olive oil it makes the most creamy sauce and helps it all bind together. I don’t add the pan back to the heat. I feel the pan is hot enough when you drain the pasta to combine it all together.
– Ricotta: Full fat ricotta is truly the best for this ricotta, but you can use a lower fat ricotta if you prefer. – Peas: Fresh spring peas are wonderful for this recipe, but frozen also work very well! Please do not used canned peas for this pasta, they will be too mushy and it is not the texture you’re going for with this recipe. – Lemon: This creamy and delicate sauce has the perfect fresh touch from the lemon juice and lemon zest and is so easy to put together for you pasta lovers.
RECIPE TIPS AND FAQ’S:
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